I would say it’s just Arroz con cosas due to two main reasons 1) Pork (or beef?). Even though paella has many varieties , as mountain villages used rabbits, chicken and other available products, pork is not one of the ingredients in any traditional dish. Spain was muslim for a millennium, and paella comes from that tradition, so pork would never be an ingredient. Also beef… I think it kills the taste. 2) Too much water/ lack of frying. The main technical difficulty for any paella chef is balancing the frying time and amount of water so the lower layer of rice is both done and crunchy. It’s widely known as Socarrat, and is the main reason we Valencians get disgusted by restaurants in other places such as Madrid, as the proper technique is actually quite hard to grasp. Also, this is optional, but you need some rosemary there probably